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Mr. Big
This is a clone of East End Brewing's Big Hop IPA, made with 007 yeast so the name Mr. Big is fitting.
Jake's first partial mash... won't be long til all grain. It's a sickness.
| Brewer: | Chris Ungvarsky | Email: | chris.ungvarsky@gmail.com | |||||
| Beer: | Mr. Big | Style: | American Pale Ale | |||||
| Type: | Partial mash | Size: | 5.5 gallons | |||||
| Color: |
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Bitterness: | 72 IBU | |||||
| OG: | 1.056 | FG: | 1.012 | |||||
| Alcohol: | 5.7% v/v (4.4% w/w) | |||||||
| Water: | 1 tsp gypsum added to mash. | |||||||
| Grain: | 2 lb. Breiss 2-row Malt 4 oz. Muntons Torrified Wheat Malt 8 oz. Weyermann Light Munich 1 lb. Weyermann Cara Red (Crystal 20L) 2 oz. Weyermann Cara Foam (dextrine) 2 oz. Gambrinus Honey Malt |
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| Mash: | 60% efficiency | |||||||
| Countertop mini-mash 4 lbs grain with 1 tsp gypsum added in 6 quarts water. Procedure: Add 167°F water to room temperature grain to hit a target mash temperature of 153°F. Hold at 153°F for 1 hour. Sparge grain with 175°F water until 3 gallons is collected in brewpot. |
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| Boil: | 60 minutes | SG 1.102 | 3 gallons | |||||
| 6 lb. Briess Golden Light malt extract | ||||||||
| Hops: | 2 oz. Cascade (6% AA, 60 min.) 1 oz. Centennial (10.5% AA, 60 min.) 1 oz. Centennial (10.5% AA, 30 min.) 1 oz. Cascade (6% AA, 15 min.) 1 oz. Cascade (aroma) 1 oz. Centennial (aroma) |
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| Yeast: | White Labs Dry English Ale Yeast (WLP007) in a 1 quart starter. | |||||||
| Log: | Ferment at 65°F for 1 week. Rack to secondary and add 1 oz each Centennial and Cascade dry hops (the hops listed as "Aroma" on the spreadsheet. Allow 1 week in secondary. Syphon to keg through a filter to catch any hops particles. | |||||||
| Carbonation: | Keg and force carbonate. | |||||||
Recipe posted 06/10/10.
